"Tamales are back on the menu with our low carb hack!..."
INGREDIENTS
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2 pounds beef shoulder roast
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16 oz. jar salsa (I used Herdez brand)
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2 cups enchilada red sauce (I used Herdez brand)
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1 cup beef broth
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1 onion, thinly sliced
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2 tablespoons garlic, minced
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2 teaspoons salt
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1 teaspoon black pepper
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2- 8 oz. bags fiesta or Mexican blend cheese, shredded
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6 oz. cream cheese
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1 cup beef tallow (any lard will do)
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4 cups almond flour
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1 tablespoons baking powder
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2 tablespoon psyllium husk
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1/2 teaspoon cumin
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corn husks (20 are used for the recipe)